Yes! You can roast frozen cauliflower, and it comes out wonderfully caramelized and very flavorful.
You just need to be patient - it takes a bit longer compared to fresh, but it's still ready in about an hour.
I'm so very grateful for frozen vegetables! Produce is always a bit of a struggle, isn't it? You try to buy enough to last you about a week, no waste, no spoilage. But despite your best intentions, fresh produce doesn't always last for the entire week.
That's when frozen vegetables swoop in and save the day! They are always there in the freezer, awaiting their turn patiently. And when I'm out of fresh veggies, I'm always grateful to have them on hand. They are just so convenient!
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Ingredients
You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Frozen cauliflower: I use two 1-lb. bags of cauliflower florets.
Olive oil spray: I use it to spray the pan as well as the cauliflower florets. You can use olive oil - I simply like the convenience of spray and the way it evenly coats the veggies.
To season: I use kosher salt, freshly ground black pepper, garlic powder, and dried thyme.
Instructions
Roasting frozen cauliflower is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your very first step is to preheat your oven. You want it set to 400°F - so that's a hot oven, but not super-hot. This is a good temperature for slowly caramelizing the outside of the vegetable while making the inside nice and tender, almost buttery.
Next, scatter the florets over a parchment-lined, olive-oil-coated rimmed baking sheet. Spray the florets with oil and season them with the spices. Make sure to use parchment paper that can withstand this oven temperature, or use nonstick foil instead.
Bake the cauliflower until it's golden brown. In my oven, this takes 45-50 minutes. I would start checking after 40 minutes just in case.
Expert tip
Frozen cauliflower florets are typically not all the same size - in fact, they greatly vary in size - but that's fine. Don't worry about it.
Frequently asked questions
No. To preserve its freshness and texture, you should bake it from frozen.
Yes! It's pretty obvious that one can use frozen cauliflower to make mashed cauliflower or microwave cauliflower. But as it turns out, it's perfectly doable to make oven-roasted frozen cauliflower, and it's very very good!
As long as you're patient and let it slowly caramelize in a 400-degree oven, you'll be rewarded with gorgeous, browned, and very tasty cauliflower.
No. The only difference between frozen and fresh is that frozen cauliflower doesn't crisp up when baked as well as fresh does. It's tender and buttery. But it's very, very good.
Variations
Here are a few ideas for changing up the basic recipe:
- You can use melted butter instead of olive oil. It's very tasty!
- Try using dried oregano instead of thyme.
- If you like your food spicy, a pinch of cayenne is very good.
- During the last 15 minutes of cooking, you can sprinkle the florets with grated parmesan.
Serving suggestions
This is a very versatile side dish that works with so many main dishes! But since I cook it in a 400°F oven, I like to serve it with an entree that I can cook in the same oven. So I often serve it with one of the following:
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
Or enjoy them cold in salads. They make a great addition to this simple arugula salad.
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Recipe Card
Roasted Frozen Cauliflower
Ingredients
- Olive oil spray
- 2 lb. frozen cauliflower florets
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of fine salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with olive oil.*
- Arrange the frozen cauliflower florets in a single layer on the prepared baking sheet. They won't all be the same size - that's OK. Don't worry about it.
- Spray the florets with olive oil and sprinkle them with salt, pepper, garlic powder, and dried thyme.
- Bake the florets until golden brown, 45-50 minutes. Serve immediately.
Video
Notes
- You can use melted butter instead of olive oil. It's very tasty!
- You can use dried oregano instead of thyme.
- If you like your food spicy, a pinch of cayenne is very good.
- During the last 15 minutes of roasting, you can sprinkle the florets with grated parmesan.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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